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ARS Home » Plains Area » Manhattan, Kansas » Center for Grain and Animal Health Research » Grain Quality and Structure Research » Research » Publications at this Location » Publication #384344
Research Project: Measurement and Improvement of Hard Winter Wheat End-Use Quality Traits

Location: Grain Quality and Structure Research

Title: Dough rheology and bread quality of whole wheat/pulse composite flour

Author
item ZHANG, YIQIN - Kansas State University
item HU, RUIJIA - Kansas State University
item HONG, SHAN - Kansas State University
item SHEN, YANTING - Kansas State University
item Tilley, Michael - Mike
item SILIVERU, KALIRAMESH - Kansas State University
item LI, YONGHUI - Kansas State University

Submitted to: Processes
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/16/2021
Publication Date: 9/21/2021
Citation: Zhang, Y., Hu, R., Hong, S., Shen, Y., Tilley, M., Siliveru, K., Li, Y. 2021. Dough rheology and bread quality of whole wheat/pulse composite flour. Processes. 9:1987. https://doi.org/10.3390/pr9091687.
DOI: https://doi.org/10.3390/pr9091687

Interpretive Summary: Pulses, such as peas, lentils, chickpeas, and dry beans, are widely consumed as a staple food in many countries due to their high nutritional value. Pulses contain high amount of dietary fiber, proteins, vitamins, minerals, and phytochemical antioxidants, which are beneficial to human health. This study examined the effect of different types (yellow pea, green pea, red lentil, and chickpea) and amounts (0, 5, 15, and 25%) of whole pulse flours on whole wheat dough properties and bread quality. The pulse flours had higher contents of protein and ash, but lower moisture content and larger average particle size compared to whole wheat flour. Increasing the substitution level of pulse flours decreased dough viscosity, stability, and development time and bread volume, and accelerated bread staling. Incorporation of 5% yellow pea flour led to similar bread quality as that with only whole wheat flour. Among all the tested pulse flours, the flour containing yellow pea flour had resulted in the best baking performance.

Technical Abstract: Pulse flours are commonly added to food products to improve the functional properties, nutritional profiles, and product quality and health benefits. This study aimed to understand the effect of different types (yellow pea, green pea, red lentil, and chickpea) and amounts (0, 5, 15, and 25%) of whole pulse flours on whole wheat dough properties and bread quality. Whole pulse grain was ground through a hammer mill to obtain whole pulse flour. Mixolab was used to determine the mixing and pasting properties of whole wheat/pulse composite flour, and bread quality was analyzed through volume test, texture analyzer, C-cell, and moisture analysis. The pulse flours had higher contents of protein and ash, but lower moisture content and larger average particle size compared to whole wheat flour. Increasing the substitution level of pulse flours decreased dough viscosity, stability, and development time and bread volume, and accelerated bread retrogradation. Incorporation of 5% yellow pea flour led to similar bread quality as that with only whole wheat flour. Among all the tested pulse flours, the composite flour containing yellow pea flour had overall better baking performance